Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK641.53.095
Issue:1 (23)
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Study of the change the temperature of fish "Zubatka" after processing in variable electromagnetic field during relaxation
Annotation
In article are analysed main sources, giving information on harm of the consumption of the food from microwave stoves and is noted their insufficient motivation. Broughted information on experimentals data of processing the fish "Zubatka" in the field of top of the radio frequency, is determined warm-up product curves at period relaxation, as well as reduction of the mass of fish when processing. Offered model for calculation of the decreases of the mass of the product depending on its initial temperature, density and time of the processing. It Is Installed that time to relaxations of the wave in fish "Zubatka" forms beside 160 with. For ensuring the more sparing action on product in SVCH-field is recommended provision such state of working magnetron, under which time its rest, after supply of waves, will be commensurable since time of the relaxations to energy in product.
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